Beef Stew

Irish Beef and Guinness Stew

Beef Stew

Irish Beef and Guinness Stew

Experience the deliciously robust flavor of this world famous stew!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
3 hours
Course Main Course
Cuisine Irish
Servings 6


  • Large stew pot (6 qt works great)
  • Large fry pan/skillet
  • Cutting boards, knives, measuring cups, spoons, cookware.


  • 4-5 Slices Bacon, diced. You're looking for 6oz. Trader Joe's Black Forest bacon is good.
  • 2 1/2 Lbs Boneless, beef-chuck, cut into 2 inch pieces. Whole Food had them on sale 4.50$/LB.
  • 1 TSP Coarse salt
  • 1-2 Pinches Fresh black pepper
  • 2 Onions, coarsely chopped
  • 1/2 TSP salt
  • 4 Cloves Garlic, minced
  • 15 OZ Guinness Stout beer
  • 1/4 Cup Tomato Paste
  • 4 Sprigs Fresh Thyme
  • 3 Carrots, diced into 1 inch pieces
  • 2 Stalks Celery, diced into 1 inch pieces.
  • 1 TSP Sugar
  • 1/2 TSP Fresh black pepper
  • 2 1/2 Cups Beef stock, unsalted or low sodium. Otherwise reduce salt above.
  • 4 Cups Mashed Potatoes–yukon gold work great. skins off.


  • Season the beef with 1 tsp of salt and black pepper to taste. Let set while you cook the bacon.
  • In a heavy skillet cook the bacon over medium heat until bacon is browned and crisp, 3 to 4 minutes. Lower heat to simmer, and transfer bacon into your large cooking/stew pot. Leave the bacon fat in the skillet as you will use that to brown the beef.
  • Turn heat to high (know your stove) on the skillet that you cooked the bacon in and sear the beef pieces in the hot bacon fat on all sides until browned, about 5-7 minutes. Place beef in stew pot with bacon, leaving fat in skillet. NOTE: Be sure you brown the beef!  Don’t be impatient and skip this step.  It’s crucial.  So take the time to brown the beef in small batches and don't crowd the pan, otherwise your meat will look grey.
  • Note: Those browned beef bits in the bottom of the pan!  That’s where a ton of the flavor is, When you deglaze the pan with the beer you'll get all that flavor into the stew.  
  • Turn heat down to medium; add the onions into the retained fat in the skillet cook until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Add in the garlic and cook about 45 seconds, stirring the onions and garlic together.
  • Pour in the beer while scraping the bottom of the pan to get those flavor bits.
  • Now pour the contents of the skillet/pan into the cooking/stew pot.
  • Add into the cook/stew pot, the tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough beef broth to cover. Stir well and make sure everything is well mixed. Bring to a slow boil, then turn heat down to low, cover and simmer about 2 hours. Check on it and give it a stir or two.
  • Once beef is fork tender, remove lid, and bring heat up to medium and a slow boil and cook until it has thickened slightly. Maybe 15-20 minutes. This is a great time to get your mashed potatoes prepared.
  • We served this using a large plate that we ringed with the mashed potatoes then scooped the stew into the middle of the ring.


Beverage choices: 
Guinness, Harp.
Hearty red wines; cabernet, merlot, zinfandel, shiraz, or malbec. Nothing light like a pinot.  
Tried this recipe?Let us know how it was!

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